The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.

Southerners love the pig, and in Cajun country, that pork often comes in the form of andouille. The spicy, smoky pork sausage is a necessary ingredient in jambalaya and gumbo. Andouille has French and German origins, but Americans have fully embraced the sausage. It’s available in supermarkets nationwide and even has its own festival—the annual... View Article

These little freshwater crustaceans, which look like mini lobsters, are a key ingredient in Cajun cooking. They impart a southern umami savoriness that other shellfish just can’t match. Without crawfish (or mudbugs, if you wanna talk like a local), there would be no crawfish étouffée, no crawfish pies—and no crawfish boils, those all-day affairs involving... View Article

Steen’s 100% Pure Cane Syrup may be a southern icon now, but the mild, molasses-like syrup got off to a cold start. In 1910, C. S. Steen’s crop of sugarcane was hit by an early freeze. To save his investment, Steen peeled the cane, smashed the sweet pulp into cane juice using horse-powered rollers, and... View Article